New Concepts in Functional Food Product Development
Topic Information
Dear Colleagues,
Significant changes in relation to an increased "nutritional awareness" of the consumer have recently been observed. The role of food producers is no longer limited to providing consumers with a wide range of products, but their composition is also not without significance. There is an increase in interest in so-called "functional food", which, in addition to traditional nutrients, also provides ingredients with specific properties that benefit human health. The obtainment of good and reproducible quality of a product, its safety, its functional composition, consumer acceptance, and the results of clinical trials of using these products showing the benefits to human beings are important factors in functional food product development. Therefore, we would like to invite authors to submit original research articles or review articles, describing various aspects of novel functional food development.
Dr. Aleksandra Szydłowska
Prof. Dr. Joanna Stadnik
Dr. Sylwia Ścieszka
Dr. Rubén Domínguez
Topic Editors
Keywords
- functional food product design
- novel technologies and tools for functional food manufacture
- Functional ingredients
- chemical composition
- antioxidant activity
- sensory evaluation
- quality changes of functional food during storage
- healthy food
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